This was a really good basic recipe. I read some of the reviews and incorporated some tips. I added garlic powder, celery salt, paprika and white pepper. I used a can of evaporated milk. And since I was serving this with caesar salad, I thought it would be fun to make breadcrumbs out of store-bought croutons, so I skipped the step of cooking the breadcrumbs in butter. I used old cheddar cheese and provolone for the shredded cheese, and parmesan and romano for the grated cheese.
The only thing I wasn't sure of was the very next step after the roux. I added the milk and I wasn't sure how long to cook it before adding in the cheese. I thought I was supposed to wait for bubbles to form (as I often do when roux is involved), but after maybe 8-10 minutes of cooking it on medium, I added in the cheese. I wonder if I should have added the cheese as soon as the milk got hot ... I think it might have made for a smoother sauce. But overall, this is a great recipe and I'll definitely revisit it.
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This was a really good basic recipe. I read some of the reviews and incorporated some tips. I...